A super simple and different method of making Egg curry. Great as a breakfast curry!
Egg Omelette Curry
® This is a RAS signature Recipe©
♦Prep time:5min ♦Cook time:10min ♦Yield:4Servings.
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Egg Omelette Curry
Description
Egg omelette curry is a savory, comforting side dish where fluffy pieces of pan-fried omelette are simmered in a spiced gravy. Unlike a traditional egg curry that uses whole boiled eggs, the omelette in this dish acts like a "sponge," soaking up the flavors of the sauce and becoming incredibly soft and juicy.
Ingredients:
For the Omelette:
For Curry:
Instructions
To make the omelette:
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To a bowl, add eggs(6), chopped onion(1), sliced green chilli(5), finely chopped curry leaves(8-10) and salt to taste. Beat well with a fork and set aside for 5 minutes for flavours to set in.
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Heat sufficient coconut oil in a frying pan and make 2 or 3 omelettes (depending on the size of your pan).
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I make two larger omelettes: one omelette, a little brownish on one side, and the other omelette, which stays pale yellow. This, of course, depends on your taste, but rolling the omelettes and keeping them intact in the curry becomes easier if you make them with one side slightly browned.
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Roll the omelettes, while still hot, and then cut slices, less than an inch in thickness.
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Set aside.
Make the curry:
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Heat the coconut oil(2Tbsp) in a wide pan or wok. Add mustard seeds(1/4tsp) and allow to pop.
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Once seeds have popped, add the minced ginger(1 1/2tsp), sliced onion(1) and curry leaves(a sprig).
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Sauté till the onions are soft and the mixture starts to change colour(pale golden). Add a little more oil if you feel it is too dry.
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Add the spices on low heat - Coriander powder(5tsp), Kashmiri chilli powder(1tsp), Turmeric powder (1/2tsp) and Garam Masala(1/8tsp). Stir till the spices are fragrant and have lost their pungency. Careful not to burn them.
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Add the second extraction / second press of coconut milk (1 1/2 - 2 cups), and salt to taste. Once it begins to boil, add the omelette rolls gently into the pan, evenly spaced.
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Simmer fo 2-3 minutes. The milk will get a little thicker, and the rolls will absorb some of the curry.
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After this, add the first extraction /first press of coconut milk (1/2 - 1cup). Allow to come back just to a simmer and switch off the heat.
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Garnish with chopped coriander leaves and serve along with Puttu, Idiyappam, Appam, Mani Puttu, Roti etc.
Note
- Kerala Garam Masala.
- I have served this with Mani Puttu here.
- Shallots may be used instead of red onions.
- Small hot green chillies sliced and added into the omelette give a special kick. Try not to omit!
- This curry is best served hot and fresh.
- Key Ingredients: Eggs, Onion, Chilli, Curry leaves, Coconut Milk, Oil, Spices, Coriander leaves, Salt.
